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Goner Message Board / Food & Drink / Cold Subs vs. Hot Subs
Posted: Jan 25, 2012 11:35 am
 
Which ones you like better???
Posted: Jan 25, 2012 12:15 pm
 
Depends on what it is. Italian sub cold, meatball hot, etc.
Posted: Jan 25, 2012 12:19 pm
 
you mean hoagies? grinders?
Posted: Jan 25, 2012 1:16 pm
 
There's a reason they call them COLD CUTS. Hot subs with cold cuts are an abomination.

Except for the frenchuletta.
Posted: Jan 27, 2012 1:18 pm
 
and the monte christo (not a sub, but a hot sandwich), and the grilled ham and cheese, and the toasted turkey with provolone, and...


but fuck a cold parmesan sub. piping hot, please.
Posted: Jan 28, 2012 9:04 pm | Edited by: SSSSSSS
 
Tough call. I like 'em all.

Proper subs are cold.

But hot sub-style sandwiches rule too.

As long as it's not Subway.
Posted: Jan 29, 2012 8:54 am
 
To me, sandwich quality is defined by bread quality. No sandwich can be better than its bread. And real sub bread should be served at room temperature. Those awesome, chewy, east coast italian loaves sprinkled with cornmeal should never be toasted. If you want to heat up the contents of the sub, a la cheesesteaks or meatball subs, fine, but don't run the fucking sandwich through a salamander unless you're trying to cover up the fact that your bread fucking sucks- which is exactly what Subway and Quiznos are doing.
Posted: Jan 30, 2012 10:43 am
 
Very, very true about bread.

Which reminds me...I was once told that the reason you can't get a real and really good po boy outside of New Orleans is because the bread has to be baked below sea-level for it to acquire the proper softness. Anybody think this is true?
Posted: Jan 30, 2012 11:40 am
 
fucking a girl upside down will keep her from getting pregnant.
Posted: Jan 30, 2012 11:54 am
 
^^^^ oysters on the half-loaf?
Posted: Jan 30, 2012 12:50 pm
 
Summer = cold subs
Winter = hot subs (esp. pastrami...)

Anybody remember Mid-City Deli, pre-Katrina? It was just down on the corner in the little strip mall where Rock & Bowl used to be at Tulane and Carrollton. Their bread was AMAZING. I loved eating there while at the Stomp.
Posted: Jan 30, 2012 1:22 pm
 
Which reminds me...I was once told that the reason you can't get a real and really good po boy outside of New Orleans is because the bread has to be baked below sea-level for it to acquire the proper softness. Anybody think this is true?

Fiddle faddle
Posted: Jan 30, 2012 11:17 pm
 
fucking a girl upside down will keep her from getting pregnant.

http://www.pornhub.com/view_video.php?viewkey=0547f652a46b2ce872fd


Live from New Orleans.
Posted: Feb 10, 2012 1:10 am
 
I was once told that the reason you can't get a real and really good po boy outside of New Orleans is because the bread has to be baked below sea-level for it to acquire the proper softness. Anybody think this is true?
Posted: Feb 11, 2012 12:08 am
 
I was once told that the reason you can't get a real and really good po boy outside of New Orleans is because the bread has to be baked below sea-level for it to acquire the proper softness. Anybody think this is true?
Gym Pasadena
Posted: Apr 15, 2012 9:46 pm | Edited by: Uptight White
 
"but don't run the fucking sandwich through a salamander unless you're trying to cover up the fact that your bread fucking sucks- which is exactly what Subway and Quiznos are doing."

I worked at an Overstuffed Deli in Memphis after high school, and that is exactly what they did, but the day old bread actually made a better sandwich because it didn't mush out like the fresh sub rolls did after being steamed. I'm more of a cold sub guy and like extra lettuce on mine (heating or adding mayo to Italian subs is blasphemy) which isn't conducive heating, but there was a pizza place in Buffalo that made the best warm Turkey sub I've ever ate, even better than any of the many turkey hoagies I ever had in South Philly.
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